Salmon Quinoa Power Bowl with Lemon Feta Avocado Salsa
A Salmon Quinoa Power Bowl with Lemon Feta Avocado Salsa is a nutritious, colorful meal packed with lean protein, healthy fats, and whole grains. Flaky roasted salmon sits on fluffy quinoa and fresh vegetables, topped with a bright, creamy salsa made from avocado, feta cheese, and fresh lemon juice.This bowl is perfect for healthy lunches, balanced dinners, or meal prep because it is filling, flavorful, and full of nutrients.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 bowls
Difficulty: Easy
Cuisine: Mediterranean-inspired
Ingredients
For the Salmon
4 salmon fillets (about 120–150 g each)
1 tbsp olive oil
1 tbsp lemon juice
½ tsp paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
For the Quinoa
1 cup quinoa, rinsed
2 cups water or vegetable broth
¼ tsp salt
For the Lemon Feta Avocado Salsa
1 ripe avocado, diced
¼ cup crumbled feta cheese
½ cup cherry tomatoes, diced
2 tbsp red onion, finely chopped
2 tbsp fresh parsley or cilantro, chopped
1 tbsp lemon juice
1 tbsp olive oil
¼ tsp black pepper
Optional Bowl Add-Ins
1 cup cucumber, diced
1 cup baby spinach or arugula
½ cup shredded carrots
Lemon wedges for serving
Instructions
1. Cook the Quinoa
Rinse quinoa under cold water.
In a saucepan, combine quinoa, water (or broth), and salt.
Bring to a boil, then reduce heat and simmer for 12–15 minutes until fluffy.
Remove from heat and fluff with a fork.
2. Prepare the Salmon
Preheat the oven to 400°F (200°C).
Place salmon fillets on a baking sheet lined with parchment paper.
Drizzle with olive oil and lemon juice.
Sprinkle paprika, garlic powder, salt, and black pepper over the fish.
3. Bake the Salmon
Bake for 12–15 minutes, or until the salmon flakes easily with a fork.
4. Make the Lemon Feta Avocado Salsa
In a bowl, gently mix:
avocado
feta cheese
cherry tomatoes
red onion
parsley or cilantro
lemon juice
olive oil
black pepper
Stir lightly to keep the avocado pieces intact.
5. Assemble the Power Bowls
Divide the quinoa into serving bowls.
Add spinach, cucumber, and carrots around the bowl.
Place the salmon fillet on top.
Spoon the lemon feta avocado salsa over the salmon.
Serve with fresh lemon wedges.
Tips for Best Results
Use fresh salmon for the best flavor and texture.
Avoid overcooking salmon; it should be tender and flaky.
Let quinoa rest for 5 minutes after cooking before fluffing.
Add a drizzle of extra olive oil or yogurt sauce for more richness.
Recipe Notes
This bowl is gluten-free and high in protein.
You can replace quinoa with brown rice, couscous, or farro.
Grilled salmon also works wonderfully in this recipe.
For extra flavor, add Kalamata olives or roasted vegetables.
Frequently Asked Questions
Can I make this recipe for meal prep?
Yes. Store the salmon, quinoa, and vegetables separately in the refrigerator for up to 3 days.
Can I make it dairy-free?
Yes. Simply omit the feta cheese or use a dairy-free alternative.
Can I use canned salmon?
Yes, although fresh baked salmon provides the best taste and texture.
What other toppings work well?
Try roasted chickpeas, hummus, tzatziki, or toasted nuts.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | ~480 kcal |
| Protein | 35 g |
| Carbohydrates | 32 g |
| Fat | 24 g |
| Fiber | 6 g |
| Sugar | 3 g |
| Sodium | 420 mg |